homemade ricotta

ricotta is a super versatile, creamy cheese. i am planning to make stuffed ravioli pasta in a few days, so i decided to try making the ricotta cheese from scratch. it was surprisingly easy and incredibly smooth. the ingredients are simple and easy to find.

ricotta ingredients

ingredients:

  • 8 cups of whole milk (1/2 gallon)
  • 1 cup of heavy whipping cream
  • 1 teaspoon salt
  • 1/4 cup of lemon juice
  • 1 teaspoon white vinegar (optional)
  • cheesecloth

the steps are pretty simple. lots of waiting and watching. here we go!

IMG_3671

  1. in a large stock pot or other deep pot, slowly bring the milk and cream to a boil.
  2. once there is a boil, turn the heat down to a simmer and add the salt. once the salt is stirred in, slowly add the lemon juice. ps- this lemon juice is from costco and is really yummy. my husband and i drink it every morning with a little water for its cleansing qualities and health benefits. that’s a little tip from my father in law!
  3. cook for 20-30 minutes or until you see curds starting to form on a low boil. if it feels like the curds aren’t forming, add a teaspoon of white vinegar to hurry the process. the vinegar/ citrus is supposed to help separate the curds from the whey. (the whey is the liquid that we will dispose of later when straining.)IMG_3675
  4. in the meantime, take a large bowl and place a strainer inside it. next, please the cheese cloth on top of the strainer and make sure there is enough room so that you can tie up the cheese cloth later.IMG_3674
  5. once the mixture has boiled long enough and the curds are forming, pour the mixture over the cheese cloth slowly and let it strain.IMG_3677
  6. after a few minutes, tie up the bundle of ricotta in the cheese cloth and hang from your sink faucet to drain fully. i like creamier ricotta so i let it hang for about 25 minutes but you could hang for an hour for more dry ricotta. if you like super moist ricotta, hang for as little as 5 minutes.  IMG_3681
  7. after hanging, untie the cheese cloth and pour into a bowl. the cheese will last about 7 days in the fridge.

you could spoon some ricotta onto some toast with honey, use it in a healthy bruschetta snack or add a couple of dollops to marinara sauce. check back soon to see how i use it in ravioli! happy eating

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homemade ricotta